Breakfast Cook

SHAMIN HOTELS MASTER•Hampton, VA

7d•$17 - $19•Onsite

About The Position

The Breakfast Cook (Cook 1) is an integral member of the kitchen team, responsible for preparing high-quality dishes according to established recipes and standards. The role contributes to efficient food production and helps maintain a clean, organized kitchen to support a positive dining experience. The cook works at an assigned station and coordinates with kitchen staff, servers, and managers. The position is located in Hampton, Virginia, and the stated breakfast shift is 5:00 a.m. to 12:00 p.m. The role reports to the Executive Chef, Sous Chef or Kitchen Manager, or Food and Beverage Manager, and has no supervisory responsibilities. Pay is $17.00–$19.00 per hour, paid bi-weekly.

Requirements

High school education level is listed.
Basic culinary skills and knowledge of cooking techniques.
Familiarity with kitchen equipment and utensils.
Ability to work efficiently in a fast-paced environment.
Strong attention to detail and adherence to food safety protocols.
Flexibility to work evenings, weekends, and holidays as required.
Teamwork, responsibility, continued learning, positivity, and commitment to guest service.

Nice To Haves

Previous experience as a line cook or prep cook in a restaurant or food service establishment.
Culinary degree or certification from a culinary school.

Responsibilities

Prepare appetizers, entrees, desserts, and other dishes using standardized recipes and guidelines.
Measure and assemble ingredients accurately, and cook and season food using specified methods and techniques.
Monitor cooking processes, temperatures, and times to ensure food is properly cooked.
Work at an assigned kitchen station, such as grill, sauté, or fryer, and coordinate timely preparation and delivery of orders.
Maintain a clean, organized workstation and properly store ingredients, utensils, and equipment.
Inspect food products for freshness, quality, and appearance; taste and adjust seasoning as needed.
Monitor portion sizes and presentation to meet customer expectations.
Follow food safety and sanitation regulations for handling, storing, and labeling food.
Maintain kitchen cleanliness and hygiene, including equipment, countertops, and floors.
Monitor and record temperatures of food storage units and cooking equipment.
Communicate with kitchen staff, servers, and managers to coordinate food orders.
Assist colleagues during busy periods and contribute to a positive team environment.
Support kitchen leadership in training new cooks and ensuring adherence to kitchen standards.
Help monitor food supply and ingredient inventory, report low stock or equipment malfunctions, and assist with inventory counts and stock rotation to minimize waste and maintain freshness.